South Beach Thai Shrimp Soup with Lime and Cilantro
Transport your taste buds to the sunny shores of Thailand with this vibrant South Beach Thai Shrimp Soup with Lime and Cilantro. Brimming with succulent shrimp, creamy coconut milk, and the bold kick of red curry paste, this flavorful soup is a perfect harmony of spicy, tangy, and fresh. Infused with aromatic garlic, ginger, and kaffir lime leaves, and loaded with crisp red bell peppers, snow peas, and herbs, this recipe delivers both nourishment and indulgence. Ready in just 35 minutes, this Thai soup is a low-carb, protein-packed option ideal for weeknight dinners or an exotic dinner party starter. Garnished with a bright burst of lime and fragrant cilantro, each steaming bowl offers a delicious, comforting escape!
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Recipe Information
Ingredients
- 1 pound Shrimp
- 1 can (13.5 oz) Coconut milk (unsweetened, full-fat)
- 4 cups Chicken broth
- 2 tablespoons Red curry paste
- 2 tablespoons Fish sauce
- 3 tablespoons Fresh lime juice
- 3 cloves Garlic
- 1 tablespoon Fresh ginger
- 3 stalks Green onions
- 0.5 cup Fresh cilantro
- 1 medium Red bell pepper
- 1 cup Snow peas
- 2 Kaffir lime leaves (optional, for added flavor)
- 1 tablespoon Olive oil or coconut oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
Peel and devein the shrimp if not already prepped, and set aside in the refrigerator.
Mince the garlic and ginger. Thinly slice the green onions, red bell pepper, and snow peas. Roughly chop the cilantro.
In a large pot or Dutch oven, heat the olive oil (or coconut oil) over medium heat.
Add the minced garlic and ginger to the pot, and sauté for 1-2 minutes or until fragrant.
Stir in the red curry paste and cook for an additional minute to release the flavors.
Pour in the chicken broth and coconut milk, stirring well to combine.
Add the fish sauce, lime juice, salt, black pepper, and (if using) kaffir lime leaves. Bring the soup to a gentle simmer.
Stir in the sliced red bell pepper and snow peas. Simmer for about 5 minutes, or until the vegetables are tender but still vibrant.
Add the shrimp to the pot and cook for 3-5 minutes, or until the shrimp are pink and opaque.
Taste the soup and adjust seasoning with additional fish sauce, lime juice, or salt as needed.
Remove the soup from heat and stir in the chopped cilantro and green onions.
Ladle the soup into bowls, garnish with extra cilantro if desired, and serve immediately.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.2 g | 175% | |
| Saturated Fat | 88.8 g | 444% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 8168 mg | 355% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 26.5 g | ||
| Protein | 99.6 g | 199% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 574 mg | 44% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3294 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
